Cheese rice cake and preparation method thereof

Abstract

The invention provides a cheese rice cake and a preparation method thereof. The preparation method comprises the following steps: pasteurizing raw milk, carrying out acid and heat synergistic curding, discharging whey, carrying out microwave stretching, wrapping with hydrophilic colloid paste, and frying at high temperature to obtain the cheese rice cake. According to the preparation method disclosed by the invention, a traditional cheese processing technology is optimized, the acid-coagulated wiredrawing cheese is prepared through an acid coagulation-microwave composite treatment technology, and the addition amount of acetic acid in the curding process is controlled by optimizing cheese curding temperature parameters on the premise of ensuring the curding effect, so that the loss of nutritional ingredients of milk in the curding process is reduced, and the quality of the cheese is improved. Meanwhile, the mouth feel and the thermal forming property of the acid coagulated cheese are improved; then, the surface of the prepared acid-coagulated wiredrawing cheese is wrapped with a layer of starch paste added with hydrophilic colloid, a hydrophilic colloid film is introduced into the fried cheese wrapping surface, the hydrophilic colloid film is used for effectively preventing grease from permeating in the frying process and preventing water in the cheese from being lost at high temperature, and the cheese rice cake which is low in fat, high in calcium, high in protein and rich in nutritional ingredients is prepared.

Description

Technical Field

[0001] The invention belongs to the technical field of dairy product production, and particularly relates to a cheese cake and a preparation method thereof. Background Art

[0002] In recent years, with the active promotion of my country's policy orientation, the dairy industry is undergoing profound transformation and innovation. However, the current dairy market is facing the dilemma of oversupply of milk, and the product form is relatively single, with liquid milk occupying a dominant position. This not only limits the diversified development of the dairy industry, but also reflects the current situation that the nutritional structure of daily staple foods needs to be optimized.

[0003] Cheese, also known as "milk gold", is rich in various nutrients and is of great significance for increasing the national dairy intake and improving the nutritional structure of staple foods. However, the introduction of cheese into the field of staple foods still needs to overcome multiple challenges such as national acceptance and adaptability of cheese products. It is worth noting that some parts of my country have formed a tradition of incorporating dairy products into staple foods, such as tsampa and milk tea. These practices provide useful inspiration for the staple food of cheese.

[0004] However, the existing cheese products on the market cannot meet the demand for cheese as a staple food. Traditional enzyme-curdled cheese is easily deformed after being heated and melted, and has poor thermal processing performance; while acid-curdled cheese is also not suitable for making cheese as a staple food due to its rough and sour taste.

[0005] Therefore, it is necessary to develop a cheese product that is more in line with the taste of the Chinese people to solve the problems of excess liquid milk sources and the single form of dairy products. Summary of the invention

[0006] The present invention aims to design and invent an acid-condensed stringy cheese to address the current problems of excess liquid milk sources and single forms of dairy products in my country, so as to further adjust the nutritional structure of the national diet, increase the per capita dairy intake, and develop a cheese product that is more suitable for the national flavor of my country on the basis of solving these problems.

[0007] To achieve the above object, the present invention adopts the following technical solutions:

[0008] The first aspect of the present invention provides a method for preparing cheese cake, comprising the following steps:

[0009] S1. pasteurize raw milk;

[0010] S2. Place the sterilized raw milk in a water bath, heat the water bath at 50°C to 75°C, then add acetic acid solution to the milk while stirring to coagulate the protein, and measure the pH of the system while stirring until a large amount of cheese curds appear. When the whey is clarified, stop adding acid, and after a stable curd is formed, obtain a mixture of cheese curd and whey;

[0011] S3. Drain the whey from the mixture of cheese curds and whey obtained in step S2, draining the whey liquid and most of the moisture from the cheese curds to obtain cheese curds;

[0012] S4. Put the cheese curds obtained after step S3 into a microwave oven for heating, take them out and perform stretching and folding several times to obtain acid-coagulated drawn cheese;

[0013] S5. Cut the acid-coagulated drawn cheese prepared in step S4 into long cheese strips with a length of 5 - 8 cm for standby;

[0014] S6. Prepare a hydrocolloid batter;

[0015] S7. Evenly coat the outer surface of the cheese strips cut in step S5 with a layer of the hydrocolloid batter prepared in step S6;

[0016] S8. Fry the cheese strips coated with the hydrocolloid batter in step S7 in an appropriate oil temperature to obtain cheese dumplings.

[0017] Further, in step S1, the temperature for pasteurization is 63°C - 65°C and the time is 25 min - 30 min.

[0018] Further, in step S2, the concentration of the acetic acid solution is 1% - 10% and the final pH of the system is 4.8 - 5.5.

[0019] Further, in step S3, the specific operation for draining the whey is: separate the mixture of cheese curds and whey through a filter cloth, gently squeeze the gauze with both hands during the process before draining the whey, and then hang the wrapped gauze at an appropriate height to drain the whey completely.

[0020] Further, in step S4, the microwave heating parameters are: heating at 400 - 800 W for 1 - 3 min, then take it out of the microwave oven and stretch and fold it repeatedly for 10 - 50 times to obtain acid-coagulated drawn cheese.

[0021] Control the microwave heating conditions of the acid-coagulated drawn cheese to be heating at 400 - 800 W for 1 - 3 min, heating the central temperature of the cheese curds to 60 - 85°C, which can make the cheese maintain a smooth and delicate taste and have a good drawing effect; if the microwave heating time is too short, the cheese taste is too hard and the drawing effect is poor; if the heating time is too long, it will not only cause the inside of the cheese to be too dry and the taste to deteriorate, but also cause the loss of nutrients.

[0022] Further, in the step S6, the preparation of the hydrocolloid batter specifically includes the following steps: Weigh the starch and the hydrocolloid and place them in a basin. Slowly and in portions, add a certain amount of pure water while stirring. Keep stirring until the batter becomes viscous and there are no obvious starch granular clumps, obtaining the hydrocolloid batter. Among them, the mass ratio of starch to water in the hydrocolloid batter is 2:1 to 1:2, and the addition amount of the hydrocolloid is 0.1% to 0.5% of the mass of the starch paste.

[0023] Further, in the step S6, the starch is corn starch, tapioca starch, wheat starch or potato starch, and the hydrocolloid is xanthan gum or sodium carboxymethyl cellulose.

[0024] The hydrocolloid has a thickening effect and can make the prepared batter more viscous; adding xanthan gum or sodium carboxymethyl cellulose (hydrocolloid) to the batter as the coating batter can form a protective film on the surface of the acid-coagulated and stretchable cheese, so as to isolate the penetration of grease during the frying process and protect the moisture and some nutrients inside the cheese from being lost due to high-temperature heating, thus maintaining its characteristics of low fat and high nutrition.

[0025] Further, in the step S6, the starch is potato starch.

[0026] The inventor found during the experiment that potato starch performs excellently in preventing moisture migration and reducing grease, and has good water absorption and moisture retention; in addition, potato starch also has a good taste and texture, which can make the outer layer more crispy and the taste more rich. Therefore, in the selection of the outer layer starch, potato starch is preferred.

[0027] Further, in the step S6, the hydrocolloid is xanthan gum.

[0028] The inventor screened out xanthan gum, the hydrocolloid with the best lipid-lowering effect, by comparing the resistance of two different hydrocolloid films of xanthan gum and sodium carboxymethyl cellulose to grease.

[0029] Further, in the step S8, the frying temperature is 190 - 220 °C and the time is 15 - 20 s.

[0030] The second aspect of the present invention lies in providing a cheese kueh prepared according to the above preparation method.

[0031] Compared with the prior art, the present invention has at least the following beneficial effects:

[0032] 1. The cheese guokui provided by the present invention and its preparation method optimize the traditional cheese processing technology. Acid - coagulated and microwave - compounded treatment technology is used to prepare acid - coagulated and stretchable cheese. By optimizing the cheese coagulation temperature parameter (controlling the coagulation temperature at 50°C - 75°C), under the synergistic action of heat and acid, sufficient coagulation of milk is achieved. On the premise of ensuring the coagulation effect, the addition amount of acetic acid during the coagulation process is controlled, thereby reducing the loss of milk nutrients during the coagulation process, and at the same time improving the taste and hot - formability of acid - coagulated cheese. Subsequently, a starch paste added with a hydrocolloid is wrapped on the surface of the prepared acid - coagulated and stretchable cheese, introducing the hydrocolloid film into the fried cheese coating. The hydrocolloid film effectively prevents the infiltration of oil during frying and the loss of water in the cheese at high temperatures, and prepares cheese guokui with low - fat, high - calcium, high - protein, and rich nutritional components.

[0033] 2. The cheese guokui provided by the present invention is an innovative food that combines the advantages of taste, nutrition, and industrial production. In terms of taste, this product has good stretchability and chewability, with a smooth taste. Although it is not a meat product, it has the taste of meat, which can meet the needs of various groups of people (vegetarians or consumers seeking alternative meat products). In terms of nutritional value, this product is rich in nutritional value, with the characteristics of high calcium, low sodium, high protein, and low fat. In terms of the preparation process, the production process of this product is simple, time - consuming short, and easy to realize industrial production, with excellent market prospects.

[0034] 3. Compared with the western - style cheese sold on the market, the cheese guokui provided by the present invention has a flavor that is more in line with the national taste and is more easily accepted by the people. Secondly, the cheese guokui of the present invention also has a good stretching effect, giving it entertainment during consumption, and is more likely to attract the purchase of teenagers, making the product have a wider audience. Specific Embodiments

[0035] The present invention will be further described below through specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and not to limit the scope of the present invention.

[0036] I. Preparation of Acid - Coagulated and Stretchable Cheese

[0037] Since the traditional enzyme - coagulated cheese on the existing market melts and deforms during heating, and has poor hot - processability, and the acid - coagulated cheese has a rough and sour taste, neither of them is suitable for the production of cheese guokui. Therefore, we optimize the cheese processing technology, use acid - coagulated and microwave - compounded treatment technology to prepare acid - coagulated and stretchable cheese, and by optimizing the cheese coagulation temperature parameter, on the premise of ensuring the coagulation effect, control the addition amount of acetic acid during the coagulation process, thereby reducing the loss of milk nutrients during the coagulation process, and at the same time improving the taste and hot - formability of acid - coagulated cheese.

[0038] Specimen 1: Mozzarella cheese (enzyme - coagulated cheese) purchased from the market;

[0039] Specimen 2: Acid-coagulated cheese obtained from the market;

[0040] Specimen 3: Acid-coagulated stretchable cheese prepared by the acid coagulation (water bath temperature 65°C)-microwave composite treatment technology of the present invention:

[0041] (1) Perform low-temperature pasteurization on raw milk: Keep it at 63°C for 30 min;

[0042] (2) Place the pasteurized raw milk in a water bath pot, heat it in the water bath to keep at 65°C, and then add commercially available bagged Haitian white vinegar with an acetic acid concentration of 5.0% thereto while stirring. Measure the pH of the system while stirring until a large amount of cheese curds appear and the whey becomes clear. Stop adding acid when the pH of the system reaches 5.07. After it forms stable curds, obtain a mixture of cheese curds and whey;

[0043] (3) Wrap the mixture of cheese curds and whey obtained in step S2 with a filter cloth, and gently squeeze the filter cloth with both hands (do not apply too much force to avoid damaging the protein structure and being unfavorable for the formation of a tight structure). Then hang the wrapped filter cloth at an appropriate height to drain the whey (drain the whey liquid and most of the water in the cheese curds) to obtain cheese curds;

[0044] (4) Put the cheese curds obtained after step S3 into a microwave oven and heat at 800 W for 1 min (at this time, the central temperature of the cheese curds is 72°C). Then take it out of the microwave oven, and perform stretching and folding after taking it out, repeating 10 times (during the stretching and folding process, pay attention to the change in the texture of the cheese. While having excellent stretchability, also pay attention to observing whether its surface is smooth and flat and there are no pores inside) to obtain acid-coagulated stretchable cheese.

[0045] 1. Texture measurement.

[0046] Perform texture measurement on Specimen 1, Specimen 2, and Specimen 3 respectively. The texture measurement uses a P / 0.5S probe, and the measurement parameters are a pre-test speed of 2.5 mm / s, a mid-test speed of 2.5 mm / s, and a post-test speed of 2.5 mm / s. The test distance is 5 mm, the time interval is 5 s, and the trigger force is 2 g. The measured data are shown in Table 1.

[0047] Table 1. Texture measurement results of different cheeses

[0048]

[0049] From the data in Table 1, it can be seen that the differences in elasticity, cohesiveness, and resilience of the three cheeses are relatively small. The acid-coagulated stretchable cheese prepared by the present invention has the strongest hardness, adhesiveness, and chewiness, and is most suitable for making cheese cakes.

[0050] 2. Thermoformability test

[0051] Samples 1, 2, and 3 were respectively wrapped with starch paste and then fried, and the characteristics of the three samples after surface-fried were observed:

[0052] Sample 1: There was obvious cheese overflow and it could not be formed;

[0053] Sample 2: The interior was rough after frying and cavities appeared;

[0054] Sample 3: The interior was delicate and smooth after frying, and had a good degree of stretching.

[0055] Therefore, the cheese dumplings made by surface-frying the acid-coagulated stretch cheese prepared by using the preparation method of Sample 3 had the best taste.

[0056] In the present invention, by adding acetic acid to milk, casein rapidly aggregates and binds below its isoelectric point, forming a tight protein structure, making the prepared cheese have a tight texture, a smooth surface, fewer pores, better elasticity and stretchability. Moreover, during the coagulation process of the acid-coagulated cheese, part of the minerals in it are removed, significantly improving and enhancing its taste, making it more in line with the taste of the people. And through the optimization of the cheese coagulation temperature parameter (controlling the coagulation temperature at 50°C - 75°C) in the present invention, under the synergistic action of heat and acid, sufficient coagulation is achieved. On the premise of ensuring the coagulation effect, the addition amount of acetic acid during the coagulation process is controlled to avoid excessive acetic acid from destroying the nutrients in the cheese (such as calcium loss) and taste (a strong sour taste will affect the acceptance and use by consumers). Subsequently, the whey and water are discharged, and through microwave heating technology, under the uniform and stable thermal action, the stacked casein network maintains its integrity, and an cohesive continuous casein network structure is formed between casein molecules. When stressed, they interact with each other and release tension (the whey and fat globules therein have a lubricating effect), and a fibrous structure will be formed during stretching, thus having the property of stretching. And because the coagulation temperature of the acid-coagulated cheese is controlled at 50°C - 75°C and the amount of acid added is appropriate in the method of the present invention, the finally obtained acid-coagulated stretch cheese has a relatively high hardness, a strong degree of stretching, and a strong chewiness.

[0057] Example 1

[0058] The preparation of the cheese dumplings in this example includes the following steps:

[0059] S1. Perform low-temperature pasteurization on raw milk: Keep it at 63°C for 30 min;

[0060] S2. Place the pasteurized raw milk in a water bath pot, heat it in the water bath at 65°C, and then add commercially available bagged Haitian white vinegar with an acetic acid concentration of 5.1% while stirring. Measure the pH of the system while stirring until a large amount of cheese curds appear and the whey becomes clear, then stop adding acid (at this time, the pH of the system = 5.07). After it forms stable curds, obtain a mixed liquid of cheese curds and whey;

[0061] S3. Wrap the mixed liquid of cheese curds and whey obtained in step S2 with a filter cloth, and gently squeeze the filter cloth with both hands (do not use too much force to avoid damaging the protein structure and being unfavorable for the formation of a tight structure). Then hang the wrapped filter cloth at an appropriate height to drain the whey (drain the whey liquid and most of the water in the cheese curds) to obtain cheese curds;

[0062] S4. Put the cheese curds obtained after step S3 into a microwave oven and heat at 800W for 1 minute (at this time, the central temperature of the cheese curds is 72°C). Then take it out of the microwave oven, and perform stretching and folding 10 times after taking it out (during the stretching and folding process, pay attention to the change in the texture of the cheese. While having excellent stretchability, also pay attention to whether its surface is smooth and flat and there are no pores inside) to obtain acid - coagulated stretch cheese;

[0063] S5. Cut the acid - coagulated stretch cheese made in step S4 into long cheese strips with a length of 5 - 8 cm for standby;

[0064] S6. Prepare a hydrocolloid batter: Weigh 250 g of potato starch and 1 g of xanthan gum as hydrocolloids (the addition amount is 0.2%) and place them in a basin. Then weigh 250 g of pure water and slowly add it to the basin in batches while stirring to make the batter viscous and without obvious starch granule clots to obtain a hydrocolloid batter;

[0065] S7. Place the cheese strips cut in step S5 into the hydrocolloid batter prepared in step S6 and evenly coat a layer of hydrocolloid batter on their outer surfaces;

[0066] S8. Pour edible oil into an electric heating pot and heat it to 190°C. Then put the cheese strips coated with hydrocolloid batter in step S7 into the oil in the electric heating pot in batches, and use tools such as chopsticks to disperse the cheese strips in the oil to prevent them from sticking together. Control the frying time at 15 s, take them out after frying to obtain cheese kueh.

[0067] Record the cheese kueh obtained in this example as A1.

[0068] Example 2

[0069] This example is basically the same as Example 1, the difference is that in step S2, the water bath heating temperature is 50°C, and the pH of the system when stopping adding acid = 4.97;

[0070] The cheese kueh obtained in this example is denoted as A2.

[0071] Example 3

[0072] This example is basically the same as Example 1, except that in step S2, the water bath heating temperature is 75 °C, and the pH of the system when stopping adding acid is 5.50;

[0073] The cheese kueh obtained in this example is denoted as A3.

[0074] Example 4

[0075] This example is basically the same as Example 1, except that in step S4, the microwave heating time is 2 min (at this time, the central temperature of the cheese clot is 80.8 °C);

[0076] The cheese kueh obtained in this example is denoted as A4.

[0077] Example 5

[0078] This example is basically the same as Example 1, except that in step S4, the microwave heating time is 3 min (at this time, the central temperature of the cheese clot is 83.5 °C);

[0079] The cheese kueh obtained in this example is denoted as A5.

[0080] Example 6

[0081] This example is basically the same as Example 1, except that in step S6, the addition amount of xanthan gum is 0.5 g;

[0082] The cheese kueh obtained in this example is denoted as A6.

[0083] Example 7

[0084] This example is basically the same as Example 1, except that in step S6, the starch used is wheat starch;

[0085] The cheese kueh obtained in this example is denoted as A7.

[0086] Example 8

[0087] This example is basically the same as Example 1, except that in step S6, the starch used is tapioca starch;

[0088] The cheese kueh obtained in this example is denoted as A8.

[0089] Example 9

[0090] This example is basically the same as Example 1, except that in step S6, the starch used is corn starch;

[0091] The cheese kueh obtained in this example is denoted as A9.

[0092] Example 10

[0093] This example is basically the same as Example 1, except that the hydrophilic colloid used in step S6 is sodium carboxymethylcellulose;

[0094] The cheese kueh obtained in this example is denoted as A10.

[0095] Comparative Example 1

[0096] This comparative example is basically the same as Example 1, except that the water bath heating temperature in step S2 is 40 °C, and the pH of the system when the acid addition is stopped is 4.75;

[0097] The cheese kueh obtained in this example is denoted as D1.

[0098] Comparative Example 2

[0099] This comparative example is basically the same as Example 1, except that the microwave heating time in step S4 is 30 s;

[0100] The cheese kueh obtained in this example is denoted as D2.

[0101] Comparative Example 3

[0102] This comparative example is basically the same as Example 1, except that the microwave heating time in step S4 is 5 min;

[0103] The cheese kueh obtained in this example is denoted as D3.

[0104] Comparative Example 4

[0105] This comparative example is basically the same as Example 1, except that no hydrophilic colloid is added in step S6;

[0106] The cheese kueh obtained in this example is denoted as D4.

[0107] Comparative Example 5

[0108] This comparative example is basically the same as Example 1, except that the addition amount of xanthan gum in step S6 is 0.4 g;

[0109] The cheese kueh obtained in this example is denoted as D5.

[0110] The calcium contents of the cheese kuehs prepared in Examples 1 to 3 and Comparative Example 1 were measured, and the results are shown in Table 3.

[0111] Table 3. Calcium content measurement results of A1 - A3 and D1

[0112] Category Calcium mg / kg A1 <![CDATA[4.86×10 3 > A2 <![CDATA[4.43×10 3 > A3 <![CDATA[4.69×10 3 > D1 <![CDATA[3.66×10 3 >

[0113] It can be seen from Table 3 that the calcium content of A1 to A3 is significantly higher than that of D1, indicating that by optimizing the cheese curdling temperature parameter (50 - 75°C), the present invention controls the addition amount of acetic acid during the curdling process on the premise of ensuring the curdling effect, thereby reducing the loss of calcium content during the curdling process.

[0114] Randomly select 10 tasters to form an evaluation group, and evaluate the cheese cakes prepared in Examples 1 - 10 and Comparative Examples 1 - 3 in terms of color, aroma, taste and swelling degree. At the same time, perform texture data analysis, and the data is shown in Table 4.

[0115] Table 4. Sensory evaluation and texture measurement results of A1 - A10, D1 - D3

[0116]

[0117] Analyze the data in Table 4;

[0118] Comparing the sensory scores and texture measurement results of A1 - A10 and D1, it can be seen that when the cheese curdling temperature is controlled at 50 - 75°C, the curdling is achieved by the synergistic action of heat and acid, the amount of acid added is appropriate, the precipitation process of casein will be relatively uniform, the formed curd blocks have a compact structure, maintain a certain toughness during stretching, the obtained cheese cakes have good chewiness, the drawn filaments are not easy to break, and the taste is better; when the curdling temperature is relatively low (40°C), the amount of acid added is more, the curd blocks have a loose structure, the texture is too soft, it is easy to break during stretching, and the drawn filaments are very easy to break after heat processing, with poor chewiness and bad taste;

[0119] Comparing the sensory scores and texture measurement results of A1 - A10 and D2 - D3, it can be seen that controlling the microwave heating time of acid - coagulated drawn - wire cheese at 1 - 3 min can make the cheese maintain a smooth and delicate taste and have a better wire - drawing effect; if the microwave heating time is too short, the cheese taste is too hard and the wire - drawing effect is poor; if the heating time is too long, it will not only cause the inside of the cheese to be too dry, resulting in a deteriorated taste, but also cause the loss of nutrients;

[0120] Comparing A1 with A7 - A9, it can be clearly seen that the tasters like the group with potato starch added the most. At the same time, through texture data analysis, the samples in the group with potato starch added have better hardness, elasticity and chewiness. The product not only has good anti - deformation ability but also better chewiness. Potato starch is the most preferred starch in the coating batter.

[0121] Determine the protein, fat and moisture contents of the acid - coagulated drawn - wire cheese before frying, A1, A10 and D5 in Example 1, and the data is shown in Table 5.

[0122] Table 5. Determination Results of Acid-Coagulated Pulled Cheese, A1, A10, D4 and D5 Indicators before Frying

[0123] Different conditions Fat (g / 100g) Moisture (g / 100g) Protein (g / 100g) Acid-coagulated stretch cheese before frying 15.5 54.7 26.1 D4 19.6 45.6 24.6 D5 18.1 48.7 24.7 A1 16.3 49.5 25.0 A10 17.4 47.0 25.2

[0124] As can be seen from Table 5, by adding 0.1% - 0.5% of hydrocolloid to the batter, it can prevent the internal moisture of the cheese from evaporating and affecting the taste inside, and effectively isolate the oil from entering outside. And the effect of adding xanthan gum is the best. Compared with ordinary starch, the oil content after frying is reduced by 3.3%, showing a good lipid-lowering effect.

[0125] In addition, since sodium chloride is not added in the process of preparing cheese kueh by the method of the present invention, the cheese kueh prepared by the method of the present invention has the characteristic of low sodium.

[0126] Through the above comparison, it can be seen that the cheese kueh obtained by the method of the present invention has the qualities of high calcium, low sodium, high protein and low fat, is rich in nutrition, and compared with the Western-style cheese sold on the market, its flavor is more in line with the national taste and is more easily accepted by the people. Secondly, the cheese kueh of the present invention also has a good pulling effect, endowing it with entertainment during the eating process and being more likely to attract the purchase of teenagers. Finally, this product has strong hardness, excellent adhesiveness and chewiness, a smooth and delicate surface, a mild taste, a simple production process, is convenient for industrial production, and there are few similar products of cheese kueh in the current market. This product has a wide range of target audiences and good market prospects.

[0127] The above embodiments are only for illustrating the technical concept and characteristics of the present invention, and the purpose is to enable those who are familiar with this technology to understand the content of the present invention and implement it accordingly, and it cannot be used to limit the protection scope of the present invention. Any equivalent transformation or modification made according to the spirit and essence of the present invention should be covered within the protection scope of the present invention.

Claims

1. A method for preparing cheese cake, characterized in that: The following steps are involved: S1. pasteurize raw milk; S2. The sterilized raw milk is placed in a water bath, heated in a water bath at 50°C to 75°C, and then an acetic acid solution is added thereto while stirring to coagulate the protein, and the pH of the system is measured while stirring until a large amount of cheese curds appear. When the whey is clarified, the addition of acid is stopped, and a mixture of cheese curds and whey is obtained after a stable curd is formed; S3. The mixture of cheese curd and whey obtained in step S2 is drained of whey, and the whey liquid and most of the water in the cheese curd are drained to obtain cheese curd; S4. Put the cheese curd obtained after step S3 into a microwave oven for heating, take it out, stretch and fold it, repeat several times, and obtain acid curd string cheese; S5. Cut the acid-cured cheese prepared in step S4 into 5 to 8 cm long cheese strips for later use; S6. preparing a hydrophilic colloid batter; S7. The outer surface of the cheese strips cut in step S5 is evenly coated with a layer of the hydrophilic colloid batter prepared in step S6; S8. Fry the cheese strips coated with the hydrophilic colloid batter in step S7 in oil at a suitable temperature to obtain cheese cakes.

2. The method for preparing cheese cake according to claim 1, characterized in that: In step S1, the pasteurization temperature is 63° C. to 65° C., and the time is 25 min to 30 min.

3. The method for preparing cheese cake according to claim 1, characterized in that: In step S2, the concentration of the acetic acid solution is 1% to 10%, and the final pH of the system is 4.8 to 5.

5.

4. The method for preparing cheese cake according to claim 1, characterized in that: In step S3, the specific operation of draining the whey is: separating the mixture of cheese curd and whey through filter cloth, squeezing the gauze with both hands with appropriate force before draining the whey, and then hanging the wrapped gauze at an appropriate height to drain the whey.

5. The method for preparing cheese cake according to claim 1, characterized in that: In step S4, the microwave heating parameters are: heating at 400-800W for 1-3 minutes, then taking out from the microwave, and repeatedly stretching and folding 10-50 times to obtain acid-cured string cheese.

6. The method for preparing cheese cake according to claim 1, characterized in that: In step S6, the preparation of the hydrophilic colloid batter specifically includes the following steps: placing weighed starch and hydrophilic colloid in a basin, slowly and gradually adding a certain amount of pure water, stirring while adding, so that the batter is viscous and has no obvious starch granular clots, to obtain a hydrophilic colloid batter, wherein the mass ratio of starch to water in the hydrophilic colloid batter is 2:1 to 1:2, and the amount of hydrophilic colloid added is 0.1% to 0.5% of the mass of the starch paste.

7. The method for preparing cheese cake according to claim 6, characterized in that: In step S6, the starch is corn starch, tapioca starch, wheat starch or potato starch, and the hydrophilic colloid is xanthan gum or sodium carboxymethyl cellulose.

8. The method for preparing cheese cake according to claim 6, characterized in that: In step S6, the starch is potato starch and the hydrophilic colloid is xanthan gum.

9. The method for preparing cheese cake according to claim 1, characterized in that: In step S8, the frying temperature is 190-220° C. and the frying time is 15-20 seconds.

10. A cheese cake, characterized in that: Prepared according to the preparation method according to any one of claims 1 to 9.

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